PART IV. 



BY-PRODUCTS OF THE CREAMERY 

 AND CHEESE FACTORY. 



CHAPTER XXIV. 



COTTAGE CHEESE. 



Cottage Cheese. — Cottage cheese (Dutch cheese, or 

 Schmier-kase) is a product that usually finds a ready sale 

 on the market at a price that insures a good profit to the 

 manufacturer. Especially is this true in large cities and 

 in mining districts during hot weather. 



In the past this product was made mostly in the home, 

 and varied greatly in quality and general characteristics. 

 But at the present time, large quantities of it are being 

 manufactured in whole milk creameries, large dairies, etc. 

 In order that a manufacturer may turn out a uniform 

 product, a definite method of manufacture should be fol- 

 lowed. The process admits of a number of variations in 

 its details, hence judgment must be used by the manufac- 

 turer in adopting the process most suitable to his particular 

 conditions, kind of raw material, and market demands. 



Milk to Use. — In making cottage cheese, just as in 

 all other dairy products, it is essential to have a fresh, 

 clean, pure raw material to start with. Undesirable odors 

 and flavors in the milk seriously affect the finished product. 



Skim milk rather than whole milk is used in cottage- 

 cheese making, because in the use of whole milk a large 

 percentage of the fat is lost in the whey. If a rich, creamy 



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